Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey.
Food Funct. 2012 Sep;3(9):970-5. doi: 10.1039/c2fo30038a. Epub 2012 Jul 16.
Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to monitor the accumulation of neo-formed carbonyls during heating through sucrose decomposition and lipid oxidation. High resolution mass spectrometry analyses confirmed the formation of 5-hydroxymethylfurfural (HMF) and 3,4-dideoxyosone, which were identified as the major sugar decomposition products in both roasted coffee and model systems. Among others, 2-octenal, 2,4-decadienal, 2,4-heptadienal, 4-hydroxynonenal, and 4,5-epoxy-2-decenal were identified in relatively high quantities in roasted coffee. Formation and elimination of HMF in coffee during roasting had a kinetic pattern similar to those of acrylamide. Its concentration rapidly increased within 10 min followed by an exponential decrease afterward. The amount of lipid oxidation products tended to increase linearly during roasting. It was concluded from the results that roasting formed a pool of neo-formed carbonyls from sucrose decomposition and lipid oxidation, and they play certain role on acrylamide formation in coffee.
咖啡是丙烯酰胺的来源之一，需要深入研究以了解不同前体物的贡献。本研究旨在探讨在烘焙过程中，咖啡中蔗糖分解和脂质氧化对丙烯酰胺形成的贡献。通过蔗糖分解和脂质氧化，使用咖啡豆和模型体系监测加热过程中新生羰基的积累。高分辨质谱分析证实了 5-羟甲基糠醛（HMF）和 3,4-二脱氧酮的形成，这两种物质被确定为烘焙咖啡和模型体系中主要的糖分解产物。在其他物质中，2-辛醛、2,4-癸二烯醛、2,4-庚二烯醛、4-羟基壬醛和 4,5-环氧-2-癸烯醛在烘焙咖啡中以相对较高的量被鉴定出来。HMF 在烘焙过程中的形成和消除与丙烯酰胺的动力学模式相似。在 10 分钟内，其浓度迅速增加，随后呈指数下降。脂质氧化产物的量在烘焙过程中呈线性增加。结果表明，烘焙过程中从蔗糖分解和脂质氧化形成了一组新生的羰基化合物，它们在咖啡中丙烯酰胺的形成中起一定作用。
